This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi had the highest water absorption index (WAI) of rice flour, whereas the highest water-soluble index (WSI) was obtained in Baekokchal. Maximum viscosity, minimum viscosity, and breakdown were high in Baekjinju, and high cooling viscosity and setback levels were determined in Goami4. The sugar content, total free sugar, and pH of the rice mash were highest in Baekjinju. The highest volume of Jeung-pyun was obtained with Saeilmi supplementation, whereas the specific volume was highest in Baekokchal. Evaluation of L, a, and b color values of Jeung-pyun revealed the maximum L value in Saeilmi, a value in Goami4, and b value in Baekjinju. The physical properties of Jeung-pyun were lower in all supplemented groups compared to the control group for hardness, adhesiveness, and chewiness. The lowest chewiness was obtained in Baekokchal-supplemented Jeung-pyun. We conclude that supplementation with different varieties of rice affects the quality characteristics of Jeung-pyun, which are important factors for manufacturing processed foods.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 재료
    2. 쌀의 이화학적 특성 측정
    3. 쌀 품종별 당화액의 이화학적 특성 분석
    4. 쌀 품종별 당화액 첨가에 따른 증편의 품질 특성
    5. 통계처리
III. 결과 및 고찰
    1. 쌀의 이화학적 특성
    2. 쌀 품종별 당화액의 이화학적 특성
    3. 증편의 품질 특성
III. 요약 및 결론
Acknowledgments
Conflict of Interest
References

• 정인경(순천대학교 생명산업과학대학 조리과학과) | In-Kyoung Jung (Department of Food and Cooking Science, Sunchon National University)
• 정현숙(순천대학교 생명산업과학대학 조리과학과) | Hyun-Sook Jung (Department of Food and Cooking Science, Sunchon National University) Corresponding author